How to Make Extra Crispy Pan-Fried Tofu (gf)
Servings: 3 servings
Ingredients
- 1 block tofu, extra firm
- 1 tablespoon neutral oil
- 1 ½ tablespoons soy sauce (tamari for gf)
- 1 tablespoon sambal oelek
- ½ teaspoon garlic powder
- 1 - 1 ½ teaspoons coarse ground black pepper
- 2 tablespoons cornstarch
For Frying Tofu
- ¼ - 1 cup neutral oil (as needed)
Garlic Sesame Marinade
- ¼ cup soy sauce
- 2 tablespoons maple syrup (more to taste)
- 1 tablespoon white vinegar (rice vinegar)
- 1 - 2 tablespoons sriracha sauce
- 1 tablespoon oil
- 1 teaspoon sesame oil (optional)
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced (more to taste)
- 1 tablespoon cornstarch + 2 tablespoons water = slurry
For Serving
- toasted sesame seeds
- 4 green onions, sliced
Instructions
- Wrap the tofu in a towel and gently squeeze out excess water. Stack a few heavy cookbooks on top while you prepare the other ingredients.
- Chop the green onions.
- Slice or break the tofu into bite size cubes. Toss the tofu with the oil, soy, sambal oelek, garlic and pepper to coat the pieces. Then sprinkle with cornstarch and toss again until thoroughly coated and sticky.
- Add enough oil to generously cover the bottom of a skillet so the oil will come up the sides of the tofu. Heat over medium high until the oil is shimmering. Once hot, arrange the tofu pieces (cubes) in a single layer in the hot skillet - they will sizzle! Let them cook and turn golden (~2 minutes) flip* and repeat on the opposite side until golden and crispy. Use chopsticks, a fork or tongs.
- Transfer the tofu to a pile of paper towels to remove excess drippings. ENJOY AS IS or make the sesame garlic sauce.
- Make the sesame sauce: Pour out the oil and wipe the skillet. Whisk the sauce ingredients together then pour into the skillet and cook over medium heat. As the sauce begins to bubble, it will start thickening (about 2-4 minutes). Transfer the cooked tofu into the pan and toss to coat evenly. Continue to stir until the sauce is glossy and thickened. Turn off the heat. Note: if the sauce becomes too thick, add a splash of water to correct consistency.
- To serve: Remove from heat and serve immediately garnished with a sprinkle of toasted sesame seeds and sliced green onions over a bed of rice and steamed veggies (if desired).
Notes
Tofu: Use firm or extra firm tofu for the best results.
*Pan Frying Tofu: If your oil is deep enough, you'll just have to flip the tofu pieces one time since the oil will come up the sides of the tofu cubes making them crisp! However, if the tofu cubes are large or the oil is shallow, you'll have to flip a couple more times. The fist side takes the longest to cook, after that, it will be only ~30 - 60 seconds per side to crispy up. Be vigilant so you don't overcook the tofu!
Sweetener: Sub in your favorite sweetener instead of maple syrup (eg. brown sugar, coconut sugar).
Save the Oil: Let the leftover oil cool completely in the skillet, then pour it into a jar. Use it next time you are pan frying tofu or anything else.
Storing Tofu: Store any leftover tofu in the fridge for up to a week. If you are meal prepping this pan fried tofu. Instead of dunking all the tofu into all the sesame garlic sauce, take out just the amount of tofu and sauce you will need for one serving and store the rest in separate containers in the fridge.
Reheating Tofu: Although I love cold leftover tofu the next day, you can re-crisp in an air fryer or toaster oven or just warm through in the microwave if desired.